Sweet Potato Chocolate Muffins – Egg Free
These Baby Led Feeding muffins are such an amazing food for little hands to hold and are filled with amazing ingredients to make them super healthy.
Ingredients
- 400 g Sweet Peeled Sweet Potato
- 1 Tablespoon Olive Oil
- 1 Cup Plain Flour 140g (or 1 cup Buckwheat flour for gluten free)
- 1 Teaspoon Baking Powder
- 1 egg or 1 Tablespoon Milled Flaxseed +3 Tablespoons Warm Water
- ½ Cup 125ml Milk of your choice (Cows, Soy, Almond)
- ¼ Cup 60ml Rapeseed Oil
- 2 Tablespoons Cocao Powder
- 3 Tablespoons Maple Syrup
Method
- Preheat oven to 200ºC
- Chop your sweet potato in large chunks, drizzle with a little olive oil and roast for about 30-40minutes or until soft, then purée and set aside for later.
- Add your flour and baking powder to a large bowl.
- In a separate jug mix together the flaxseed and warm water and leave for about 5 minutes.
- To the jug add your milk (I used almond milk) and rapeseed oil and whisk together.
- Make a well in the middle of your flour mixture and slowly whisk in your liquid slowly until fully combined.
- Fold in your sweet potato purée, cocoa and maple syrup.
- Spoon your mixture into a lightly oiled mini muffin tin and bake for about 20-25 minutes. You know they are done if you stick a fork into one the prongs come out clean.
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Recipe Notes & Tips
Can be frozen. Defrost in the fridge overnight. Can be served warm or cold.